A-H
Eastern European food definitions and pronunciations, and cooking terms for words beginning with A through H.
ajvar
"Ajvar" is Croatian / Serbian for an eggplant-sweet-pepper mixture served as a relish, dip, vegetable or side dish.
"Ajvar" is Croatian / Serbian for an eggplant-sweet-pepper mixture served as a relish, dip, vegetable or side dish.
a la polonaise
When food is served a la polonaise, that means it is garnished with buttered breadcrumbs and hard-cooked eggs.
When food is served a la polonaise, that means it is garnished with buttered breadcrumbs and hard-cooked eggs.
babka
"Babka" is Polish for "grandmother" and is also the name for a bread traditionally served for Easter.
"Babka" is Polish for "grandmother" and is also the name for a bread traditionally served for Easter.
Bajadera
Bajadera chocolates are made by the Kras company in Croatia. They consist of a hazelnut-almond nougat filling sandwiched between two layers of chocolate.
Bajadera chocolates are made by the Kras company in Croatia. They consist of a hazelnut-almond nougat filling sandwiched between two layers of chocolate.
barszcz
Barszcz is the generic Polish term for any sour soup. It could be beet barszcz, white barszcz made with kielbasa water or prepared another way.
Barszcz is the generic Polish term for any sour soup. It could be beet barszcz, white barszcz made with kielbasa water or prepared another way.
barszcz czysty czerwony
Barszcz czysty czerwony is a clear red beet soup that can be served hot or cold with boiled potatoes or sour cream and dill.
Barszcz czysty czerwony is a clear red beet soup that can be served hot or cold with boiled potatoes or sour cream and dill.
bigos
Bigos is a Polish hunter's stew rich with meats, mushrooms, sauerkraut and dried fruits. A hunter's catch of venison often winded up in the kettle.
Bigos is a Polish hunter's stew rich with meats, mushrooms, sauerkraut and dried fruits. A hunter's catch of venison often winded up in the kettle.
bouquet garni
"Bouquet garni" is French for a cheesecloth bag of herbs used to flavor stocks.
"Bouquet garni" is French for a cheesecloth bag of herbs used to flavor stocks.
brioche
"Brioche" is a rich but light French yeast bread.
"Brioche" is a rich but light French yeast bread.
buraczki ze smietana
Polish buraczki ze smietana are beets with sour cream that can be served hot or cold as a vegetable or salad.
Polish buraczki ze smietana are beets with sour cream that can be served hot or cold as a vegetable or salad.
burek
"Burek" is a Croatian / Serbian meat or cheese pie made with flaky filo dough.
"Burek" is a Croatian / Serbian meat or cheese pie made with flaky filo dough.
busia
Busia is Polish for "grandmother."
Busia is Polish for "grandmother."
cevapcici
"Cevapcici" are Croatian / Serbian sausages.
"Cevapcici" are Croatian / Serbian sausages.
chalka
Chalka is Polish for a braided egg bread.
Chalka is Polish for a braided egg bread.
challah
Challah is a Jewish braided egg bread.
Challah is a Jewish braided egg bread.
charlotte
A charlotte is a type of molded dessert of French origin but is also seen in Eastern European kitchens.
A charlotte is a type of molded dessert of French origin but is also seen in Eastern European kitchens.
chiffonade
A chiffonade is a French term for a style of cutting leafy greens and herbs like basil to be used as garnish.
A chiffonade is a French term for a style of cutting leafy greens and herbs like basil to be used as garnish.
chrusciki
Polish chrusciki are fried strips of dough that look like bow ties and are a favorite dessert for Fat Tuesday, holidays and at weddings.
Polish chrusciki are fried strips of dough that look like bow ties and are a favorite dessert for Fat Tuesday, holidays and at weddings.
chrzan
"Chrzan" is a Polish horseradish condiment that goes well with Polish sausage ("kielbasa").
"Chrzan" is a Polish horseradish condiment that goes well with Polish sausage ("kielbasa").
cracklings
Cracklings are rendered pieces of either pork or poultry fat.
Cracklings are rendered pieces of either pork or poultry fat.
czerwona kapusta zasmazana
"Czerwona kapusta zasmazana" is Polish braised red cabbage that pairs well with pork dishes.
"Czerwona kapusta zasmazana" is Polish braised red cabbage that pairs well with pork dishes.
dziadzia
"Dziadzia" is Polish for "grandpa."
"Dziadzia" is Polish for "grandpa."
frenched bones
This is a definition of "frenched bones."
This is a definition of "frenched bones."
golabki
"Golabki" is Polish for "stuffed cabbage."
"Golabki" is Polish for "stuffed cabbage."
granita
Granita is the Italian word for fruit ice. In French, it is granite.
Granita is the Italian word for fruit ice. In French, it is granite.
holubki
"Holubki" is Lithuanian for "stuffed cabbage."
"Holubki" is Lithuanian for "stuffed cabbage."
hoska
Hoska is a Bohemian-Czech word for a braided egg bread.
Hoska is a Bohemian-Czech word for a braided egg bread.